Scallops with Brussels Sprouts

Name: Scallops with Brussels Sprouts
Ingredients: 1/4 cup crème fraîche; 1/4 teaspoon finely grated lemon zest; 1 teaspoon fresh lemon juice; 1 tablespoon snipped chives; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 jumbo scallops (about 3/4 pound); 6 thin slices pancetta (about 2 ounces); 1/2 pound brussels sprouts, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon unsalted butter; 1 garlic clove, minced

Scallops with Brussels Sprouts was pinched from <a href="http://www.foodandwine.com/recipes/scallops-with-brussels-sprouts" target="_blank" rel="noopener">www.foodandwine.com.</a>

"Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft. More Seafood Recipes ..."

INGREDIENTS

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1/4 cup crème fraîche

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1/4 teaspoon finely grated lemon zest

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1 teaspoon fresh lemon juice

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1 tablespoon snipped chives

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3 tablespoons extra-virgin olive oil

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Salt and freshly ground pepper

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6 jumbo scallops (about 3/4 pound)

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6 thin slices pancetta (about 2 ounces)

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1/2 pound brussels sprouts, thinly sliced

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1 shallot, thinly sliced

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1 tablespoon unsalted butter

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1 garlic clove, minced

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